What's Cooking

March 2026

Still searching for small moments of joy, believe it is ever more important.

We are continuing to donate once a month to something. We decided to become a monthly supporter to WABE (Atlanta independent radio). But I like to sit, think and decide what is most important at the beginning of each month - teachers, libraries, feeding people? So much needs to be done, don’t get overwhelmed, stay with your beliefs.

I volunteer at Fernbank weekly and I get so much joy from my time there. I usually volunteer at the information desk but I saw volunteers were needed at the Walk Through Georgia Extinction Party. I made habitat dioramas with hundreds of children. Animal choices - river otter, armadillo, deer. Lots of coloring.

If you get a chance to wear a dinosaur headband while making dioramas, do it!

I am trying to walk three times a week. So good for my mind and body. This past week my heron buddy, daffodils and dog sculptures with seasonal scarves.

I took out a needlepoint piece, haven’t touched needlepoint for years, love the peacefulness of painting with yarn. I do sometimes listen to Dateline murder podcasts while stabbing the canvas. Balance.

Find a group of people, gather in person. People who share your interests and are fun. Wednesday knitting group has been that for several years now and I’m getting pretty comfortable with the new Tuesday evening group. It’s hard to put yourself out there as an adult. Do it!

March birthday lunch, we’re a pretty big group.

Last Wednesday, I baked a cake to take to group. No one thought it was too early in the day (10 am) for chocolate cake. This one is the best.

I spent money, kind of a lot, on Easter candy. Once a year, chocolate eggs, coconut, fruit & nut, and more. This is my favorite.

I’m still struggling a bit with cooking. Fortunately I have prepared stuff in the freezer, but also I’ve rallied some. Making food planned to be leftover takes off some pressure. Cook once, eat at least twice.

And if I can get some prep done in the morning, I’m more likely to feel like finishing at dinner time. I like to finish what I need to do before doing what I want to do.

Early prep comes from 25 years of personal cheffing. I’d get to the grocery store at 7 am, shop, get to the customer’s house around 8 and start cooking. Morning is my ideal working time.

Emerald seafood chowder is delicious. I think even better heated the next day. I hope it freezes since some went to the freezer. I used cod and scallops. I used the immersion blender in the pot until I liked the texture.

Vegetarian lasagna also very good, I halved it when I made it.

Jumbo cheesy stuffed pitas sounded delicious and are delicious. I served them with salad one day, tomato soup one day and two went to the freezer. The dough is nice to work with.

Carnitas were so good, versatile, easy. It takes time but not much effort. I served with salad greens and black beans. I like guac, husband does not. I buy a giant package of individuals from Costco, and store them in the freezer. I thaw one when I need one, they last a while. Worth it for me.

My pork butt was just about 2 1/2 pounds so I needed to reduce the liquid slightly at the end.

Weather swings, heat, cold, pollen. It’s just Georgia and spring. Lots of not good happening but find some good and don’t drown in the awful.